Let them be entirely fresh. Put scalding water over them to aid in removing the skins. When the cans with their cov-ers are in readiness upon the table, the red sealing-wax (which is generally too brittle, and requires a little lard melted with it) is in a cup at the back of the fire, the tea-kettle is full of boiling water, and the tomatoes are all skinned, we are ready to begin the canning. First put four cans (if there are two persons, three if only one person) on the hearth in front of the fire; fill them with boiling water. Put enough tomatoes in a porcelain preserving kettle to fill these cans; add no water to them. With a good fire let them come to the boiling-point, or let them all be well scalded through. Then, emptying the hot water from the cans, fill them with the hot tomatoes; wipe off the moisture from the tops with a soft cloth, and press the covers on tightly. While pressing each cover down closely with a knife, pour carefully around it the hot sealing-wax from the tin cup, so bent at the edge that the wax may run out in a small stream. Hold the knife still a moment longer, that the wax may set. When these cans are sealed, continue the operation until all the tomatoes are canned. Now put the blade of an old knife in the coals, and when it is red-hot run it over the tops of the-sealing-wax to melt any bubbles that may have formed; then, examining each can, notice if there is any hissing noise, which will indicate a want of tightness in the can, which allows the steam to escape. If any holes are found, wipe them, and cover them while the cans are hot with a bit of the sealing-wax. There will be juice left after the tomatoes are canned. Season this and boil it down for catchup.